My mom’s potato salad is pretty amazing and I’m not just saying that because she’s my Mama. It is requested by several friends of the family and she happily makes them a big ol’ bowl whenever she sees them.

Mom’s Potato Salad

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Course Side Dish

Cuisine American

Ingredients

  

• 8-10 Russet Potaotes Peeled, cooked, and cubed into bite sized pieces
• 6 Hard Boiled Eggs Peeled and diced
• ¾ Cup Diced Dill Pickles
• 1 Cup Mayonaise
• ¼ Cup Yellow Mustard
• Paprika optional

Instructions

 

• Combine potatoes, eggs, and pickles in a large bowl. Set aside.
• In a smaller bowl combine mayo and mustard. Pour half of the mayo mixture into the potato mixture and mix. Continue adding mayo mixture until the potato salad reaches your desired consistency. Keep in mind that the longer the salad sits in the fridge, the more of the mayo mix it will absorb.
• Sprinkle top with light dusting of paprika. Keep covered refrigerated until ready to serve.